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Italian Wedding Soup Recipe Easy Cozy Classic with Tender Meatballs

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This Italian Wedding Soup features juicy, tender meatballs simmered in a savory chicken broth with vibrant spinach and tiny pasta. It’s a cozy, comforting classic that’s easy to make and perfect for family dinners or chilly nights.

Ingredients

Scale
  • 1/2 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup fresh breadcrumbs (use gluten-free if needed)
  • 1/4 cup whole milk
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 Parmesan rind (optional)
  • Kosher salt and black pepper, to taste
  • 3/4 cup acini di pepe or orzo pasta
  • 5 oz baby spinach, chopped
  • Fresh dill or more parsley, for garnish (optional)
  • Extra grated Parmesan, for serving
  • Lemon wedges, for serving (optional)

Instructions

  1. In a large mixing bowl, combine breadcrumbs and milk. Let soak for 3-5 minutes until soft.
  2. Add ground beef, ground pork, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently by hand until just combined.
  3. Shape mixture into tiny, bite-sized meatballs (about 3/4 inch diameter), yielding 40–50 meatballs. Place on a parchment-lined baking sheet.
  4. Optional: Brown meatballs in 1 tbsp olive oil in a soup pot over medium-high heat, turning to brown lightly on all sides (3–4 minutes). Remove to a plate.
  5. Add remaining 1 tbsp olive oil to the pot. Sauté onion, carrot, and celery for 5–7 minutes until softened. Stir in garlic and cook 1 more minute.
  6. Pour in chicken broth, add bay leaf and Parmesan rind (if using). Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Carefully add meatballs and pasta to the pot. Simmer gently for 10–12 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through.
  8. Stir in chopped spinach and simmer for 2–3 minutes until wilted. Season with salt and pepper to taste. Remove bay leaf and Parmesan rind.
  9. Ladle soup into bowls. Top with extra Parmesan, fresh herbs, and a squeeze of lemon if desired. Serve hot.

Notes

For gluten-free, use gluten-free breadcrumbs and pasta. Brown meatballs for extra flavor, but it’s optional. Add greens at the end for best texture. If pasta absorbs too much broth, add more stock when reheating. Meatballs can be made ahead and frozen raw. For vegetarian, omit meatballs and use cannellini beans and vegetable broth.

Nutrition

Keywords: Italian Wedding Soup, meatballs, comfort food, easy soup, family dinner, classic Italian, cozy recipe, spinach, pasta soup

Find it online: https://prismtaste.com/italian-wedding-soup-recipe-easy-cozy-classic-with-tender-meatballs/